Smoked Pink Salmon

Description

A tasty appetizer for any gathering. Before smoking, I marinate the fish in a mixture of sugar, water, and salt. You get a beautiful caramelized crust, and the fish will taste slightly sweet. You can serve the fish on its own, or use it to make all kinds of appetizers and sandwiches. It’s an excellent dish for a buffet or a festive table. Serve with fresh herbs and sauce.

Instructions

1. 1

   Step 1

   Pour water into the container, add sugar, salt, and syrup, and mix well.

2. 2

   Step 2

   Wash the fish and pat it dry, then cut it into pieces and place it in a container.

3. 3

   Step 3

   Put the fish in the refrigerator for 24 hours; if the pieces are large, 28–30 hours is better.

4. 4

   Step 4

   After the required time, remove the fish from the marinade, place it on a rack, and leave it for 2–4 hours so it dries thoroughly.

5. 5

   Step 5

   Place a water pan in the smoker, add the fish, and start at 48 degrees; smoke for 2 hours.

6. 6

   Step 6

   Then raise the temperature to 60 and cook for another 1 hour; for the last hour or two, cook at 79–80 degrees.

7. 7

   Step 7

   Remove the fish from the smoker and let it cool, then transfer to a dry container and store in the refrigerator.